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A delicious Onion Gravy Smothered Steak is showcased as the featured image.

Perfect Onion Gravy Smothered Steak

This recipe elevates a comfort food classic by focusing on the science of browning and caramelization. The steak is perfectly seared and then smothered in a rich, savory onion gravy made with deeply caramelized onions, a flavorful roux, and a touch of Worcestershire sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for steak
  • 1 teaspoon salt for steak
  • 1/2 teaspoon black pepper for steak
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil for gravy
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup dry red wine optional
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish

Equipment

  • large skillet
  • paper towels
  • spatula
  • whisk
  • Measuring spoons
  • Measuring cups
  • cutting board
  • knife
  • foil

Method
 

  1. Pat the steaks dry with paper towels. Season generously with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Remove the steaks from the skillet and set aside to rest. Tent loosely with foil.
  3. Add 2 tablespoons olive oil and butter to the same skillet (do not clean it – those browned bits are flavor gold!). Add the sliced onions and cook over medium heat, stirring occasionally, for 20-30 minutes, or until the onions are deeply golden brown and caramelized. Be patient; this takes time. Reduce the heat if the onions start to burn.
  4. Sprinkle the flour over the caramelized onions and cook, stirring constantly, for 1-2 minutes, until the flour is lightly browned. This is your roux.
  5. Gradually whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet.
  6. Add the Worcestershire sauce, thyme, and garlic powder to the gravy. Bring to a simmer and cook, stirring occasionally, for 10-15 minutes, or until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.
  7. Place the seared steaks on plates and generously smother with the onion gravy. Garnish with fresh parsley. Serve immediately.

Notes

For best results, caramelize the onions slowly over low heat. Browning the roux is essential for a nutty flavor and to eliminate the raw flour taste. Allowing the steak to rest before slicing ensures juicy and tender meat. You can adjust the amount of red wine or Worcestershire sauce to suit your taste preferences.